Have you ever had a crisp, chewy pumpkin cookie? Yeah, I didn’t think so. I hadn’t either until last night. I had tried numerous recipes claiming to produce a chewy pumpkin cookie, but they would always turned out spongy and cakey. They were tasty, yes, but definitely lacking in the texture department. I had started to think that maybe there was no such thing as a chewy pumpkin cookie in existence and almost gave up.
Then I read somewhere that the reason pumpkin cookies always turned out more like cake balls was because of the excess moisture in the pumpkin puree. And after searching high and low, I found a recipe that removed some of liquid from the pumpkin by cooking it in a saucepan over the stove before adding it to the cookie dough. The pictures displayed wonderfully crispy and chewy-looking cookies. Maybe this was it! So I made sure I had all the right ingredients and got to work.
The recipe states that the pumpkin puree should be cooked for 3-4 minutes to reduce the liquid, but some of the reviewers still ended up with cakey cookies. I wanted to make sure this didn’t happen, so I dehydrated the heck out of the pumpkin, cooking it for a good 40-45 minutes. It became super thick and dark brownish-orange in color. Also, anticipating that the volume would decrease quite a bit after so much dehydrating, I started out with more than double the amount of pumpkin puree required for the recipe.
I finished mixing up the dough, dropped tablespoon-fuls on a cookie sheet, popped them in the oven, and crossed my fingers for chewy cookies. When I pulled the pans out of the oven, the cookies didn’t look anything like pictures from the recipe. They did not spread nearly as much, and pretty much stayed in their original mound shape. After letting the cookies cool a bit, I finally sampled one. The cookie was beautifully crisp, and…dare I say it? Chewy! Yayy!
I am pretty ecstatic because these are the crispiest and chewiest pumpkin cookies that I’ve ever had, and they taste pretty fantastic as well. Even though they still had the SLIGHTEST hint of cakey-ness in the center, they were far superior to any other pumpkin cookie that I’ve ever made. If you want to experience the wonders of a chewy pumpkin cookie, go make these NOW.
Crispy Pumpkin White Chocolate Chip Cookies
Source: adapted from Sugar Plum
- 1 15-oz. can of pumpkin puree
- 2 tablespoons unsalted butter, melted
- 3/4 cup dried milk
- 1/2 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons corn starch
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup white chocolate chips
- 1/2 cup finely chopped pecans, toasted
1. Preheat oven to 250 degrees F.
2. Place pumpkin puree in a saucepan over medium heat, and cook for 40-50 minutes, stirring frequently, until most of liquid evaporates from pumpkin.
5. Meanwhile, melt 1/2 cup butter in a small saucepan over medium heat. Cook 2 minutes, stirring frequently, until butter foams and turns golden brown. Pour browned butter into a large mixing bowl and set aside for 15 minutes.
3. Stir together 2 tablespoons melted butter, dried milk, graham cracker crumbs, 3 tablespoons sugar, and cornstarch until well incorporated. Spread crumbs evenly on small baking sheet and bake 15-20 minutes, until light golden brown in color. Set aside.
4. Increase oven temperature to 375 degrees F, and lightly grease 2 large baking sheets.
5. Place remaining 3/4 cup sugar and egg in bowl with browned butter, and beat together using a mixer on medium-high speed for 3-4 minutes. Beat in pumpkin, vanilla, pumpkin pie spice, baking soda, and salt until thoroughly combined. Reduce mixer to low speed and beat in flour until just combined. Fold in milk-graham cracker crumbs, white chocolate chips, and toasted pecans.
6. Drop tablespoons of dough on prepared baking sheets, and flatten gently (cookies will not spread much). Bake 8-10 minutes, or until light golden brown. Cool on baking sheets for 1 minute before transferring to wire racks to cool completely.